Eggplant Lasagne with Parsley Pesto Reviews

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users rating4/4

This is a very nice recipe - my entire bookclub had second helpings. I'm bemused by claims that it is time consuming. It is really no different to any other lasagne I've made. Definately not even 2hrs active kitchen time for a half organised cook.
The pesto is delicious, even my picky kids are happy to eat it on their pasta, so don't hold back.

i guess i just didn't have the same luck as the other reviewers. this is the type of recipe that would normally be great because i have so many vegetarian friends and at get togethers this type of dish pleases both omnivores and herbivores.
i made this recipe exactly as directed and the end result was a little bland. i'm not sure what i did wrong since there were so many great reviews. i might give it another go.

Thought I reviewed this but it isn't here. confusing....
Anyway, make it, don't be afraid of the estimated time. Prepare some of the components days ahead and store or get people to help you. With 2 helpers this can be put together and in the oven in an hour. This is nirvana in a lasagne pan. It freezes well and I will most definately be making this again.

This was delicious. My only change: I used walnuts when I couldn't find hazelnuts. It took me less than 2 hours active time (plus 45 minutes in the oven). Just get your mise en place and roast the eggplant while you make the bechamel and pesto.

Way too complicated
for the final
result. I spent a
whole day prepping
bechamel,pesto,
eggplant, toasting
hazelnuts. The pesto
was good; I'd make
that again. But the
bechamel sauce
provided a lame base
for the lasagna. It
was a little
tasteless.

I made this for a dinner with a vegetarian, and everyone loved it. I used more ricotta, and made the pesto a basil/parsley pesto. Next time I am going to add spinach or broccoli to add some more substance to all the creaminess. The sauce was great (I used about twice the garlic), I used the leftover to spoon over latkes a few days later and it was lovely.The noodles were a little chewy for me also. Normally, you add water for the noodles to absorb, but since this was a cream sauce and not a marinara, I was afraid it wouldn't work properly. Next time I will just use regular noodles.